Beans · curry · vegan

Purple Curry

Curry with colour

178 kcal  happyfacenobackground happyfacenobackground happyfacenobackground happyfacenobackground  VE

Flavours: 1-2 garlic cloves, 5g ginger, 2 tsp black mustard seeds, ½ tbsp. olive oil, 1 ½ tbsp mild curry powder, pinch of chilli flakes, 2 tsp cumin powder, S/P

Bulk: ~400g tin chopped tomatoes, ~400g tin red kidney beans (in water), 1 medium-large aubergine, 1 large red onion (or 2 small ones)

Jazzy: to add some sweetness to this curry and another pop of colour, soak pink peppercorns in ½ cup water for 10 minutes then add them (with the water) in with the tomatoes. If you are able to get any other purple vegetables e.g. carrots, capsicum, broccoli, add these with the aubergine to make the dish even purpler!

Great with: Basmati rice

Store: Once cooled, place in an airtight container and refrigerate for up to 2 days*

Lets cook: Roughly slice the red onion and cut the aubergine into bite size cubes**. Crush the garlic and grate the ginger into a large pan containing the olive oil, mustard seeds, cumin and chili flakes (to your desired hotness). Stir-fry the onions and aubergine for 5 minutes on a low-medium heat. Then add the chopped tomatoes, curry powder and season with S/P. Cook for 10 minutes on low-medium heat stirring frequently. You may need to add a dash of water depending on how juicy or not your chopped tomatoes are. Taste the sauce to make sure there’s enough curry powder to mask the tomato flavours. Add the drained kidney beans for a further 5 minutes and once they are hot, dish up  cutefacenobackground


* who else agrees that curry leftovers taste much nicer the next day? This recipe certainly does!

** The easy way to do this is slice the aubergine into 1-2cm discs, then cut these like a pizza into segments that are bite-size.

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